Outstanding. I added fresh sliced tomato, onion and garlic at the same time of adding the ricotta mixture. Also used spinach and arugula mix because that's what I could find. This was SO good.
Arugula Pizza with Poached Eggs
You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.
More From Cooking Light
Total: 20 Minutes
- Calories: 323
- Fat: 15.4g
- Saturated fat: 5.2g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 2g
- Protein: 15.8g
- Carbohydrate: 27.9g
- Fiber: 1.3g
- Cholesterol: 192mg
- Iron: 2.6mg
- Sodium: 605mg
- Calcium: 237mg
- 1 (11-ounce) package refrigerated pizza crust dough (such as Pillsbury Thin Pizza Crust)
- Cooking spray
- 1/2 cup part-skim ricotta cheese
- 1/2 cup (2 ounces) shaved fresh Romano cheese, divided
- 1 tablespoon white vinegar
- 6 large eggs
- 1 (5-ounce) package baby arugula
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon grated fresh lemon rind
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. Preheat oven to 450°.
- 2. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
- 3. Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
- 4. While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
- 5. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
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